• Jan
  • 16
  • 2011

Fresh Mango & Cream Sponge Cake

For sponge cake:
4 large eggs, white and yolks separated
9 tablespoons  sugar, sifted
3 tablespoons milk, at room temperature
1/2 teaspoon vanilla extract or 1 teaspoon vanilla essence
1 cup cake flour, sifted
2 tablespoons butter, melted

For the whipped cream frosting:
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup cold heavy whipping cream
1/4 cup icing sugar
1/2 teaspoon vanilla extract or 1 teaspoon vanilla essence

For the syrup:

1/4 cup caster sugar
1/4 cup water

Method for the sponge cake

1. Preheat the oven to 170 degrees Celsius.  Line a 20cm springfoam pan with baking paper.

2. Add the sugar to the egg whites, and beat the egg whites until they are stiff and glossy.

3. Add the egg yolks to the egg white mixture, and gently whisk until the yolks are incorporated.

4. Add the milk, vanilla extract, and flour (in that order) to the batter and gently fold them into the batter with a spatula.  Fold in the melted butter until it is well combined.

5. Pour the cake batter into the prepared cake pan, and get rid of any air bubbles in the batter by dropping the pan on a counter once or twice.  Bake the cake for 25 to 30 minutes.  The cake is done when it is golden brown and springs back when pressed lightly.  Let the cake cool completely on a wire rack. Run a blade around the inside of the pan to loosen the cake, and remove.

Method for the whipped cream frosting

1. Put the cold water in a small saucepan.  Sprinkle the gelatin over the surface of the water and let stand for 5 minutes (do not stir).  Place the saucepan over low heat and stir constantly with a wooden spoon just until the gelatin dissolves.  Remove the saucepan from the heat and cool to room temperature.

2.In a mixing bowl, combine the whipping cream, sugar, and vanilla and beat until slightly thickened.  Then, while beating slowly, gradually pour the gelatin into the whipped cream mixture.  Then whip the mixture at high speed until stiff.

Method for the syrup

1. In a medium saucepan combine the sugar and water.  Bring the water to a boil, stirring, until sugar has dissolved.  Remove from the heat and allow to cool.

To assemble the cake:

1. You will need about 20 slices of fresh mangoes for the middle and for the top (decoration).

2. Slice the sponge cake horizontally into 2 layers.

3. Place one sponge layer cut-side up on a cake board or serving plate and lightly crush the surface with the simple syrup.  Spread a thin layer of whipped cream over the cake layer and arrange the mango slices over the surface.  Spread an additional layer of whipped cream over the mangoes.  Brush the cut-side of the second layer with the simple syrup and place it over the first layer.  Frost the sides and top of the cake with the remaining whipped cream.  Decorate as desired and garnish with the remaining mangoes.


  • Jan
  • 13
  • 2011

Banana Cake with Cream Cheese Frosting

Ingredients

140g butter, softened

1 cup caster sugar

1/2 cup brown sugar

1 1/2 cup very ripe banana, mashed

1/2 teaspoon vanilla extract or 1 teaspoon vanilla essence

2 large eggs

1/3 cup milk

1 1/2 cups self-raising flour

1/2 teaspoon bicarbonate soda


Method

Preheat oven to 160 degrees Celsius fan-forced or 180 non fan forced.

Grease a 22cm sprinfoam tin pan and line sides and bottom with baking paper.

Place butter, sugar, banana, vanilla, milk and eggs in a food processor. Process till combined.

Sift flour and bicarbonate soda together into a large bowl. Add flour mixture to food processor and process until just combined.

Pour batter into prepared pan and bake for 50-60minutes until a skewer inserted comes out clean.

Cool on wire rack.


Cream Cheese Icing
90g cream cheese, softened
45g butter, softened
1 2/3 cups icing sugar
1 1/2 teaspoons lemon juice

Beat cream cheese and butter with an electric mixer until creamy. Add sifted icing sugar and beat until smooth. Add lemon juice and beat to combine. Spread icing over top and sides of cooled cake.


  • Jan
  • 10
  • 2011

Dark Chocolate Mousse Cake

Ingredients

6 eggs separated

1/2 cup icing sugar mixture

1/4 cup cocoa powder

2 tbsp cornflour

150 g dark chocolate, melted

1 tbsp water

600ml thickened cream

450g dark chocolate, chopped coarsely

1 tbsp coffee (dilluted with 3 tbsp warm water and1 tbsp sugar)

Method

1. Preheat oven to 170 degrees. Grease a 20cm springfoam pan; line base and sides with baking paper.

2. Beat egg yolks and sugar in small bowl with electric mixer until thick and creamy; transfer to large bowl. Fold in combined sifted cocoa powder and cornflour, then chocolate; fold in the water.

3. Beat egg whites in medium bowl with electric mixer until soft peaks form. Fold egg whites, in two batches at a time, into chocolate mixture. Spread mixture into prepared pan; bake in moderate oven about 15minutes. Turn cake onto wire rack. Cover with baking paper; cool to room temperature.

4. Combine cream and extra chocolate in medium saucepan; stir over low heat until smooth. Transfer to large bowl; refrigerate until just cold.

5. Add the coffee mixture; beat with electric mixer until changes to a paler colour. Pour mixture into prepared tin; refrigerate about 3 hours or until set.


  • Dec
  • 16
  • 2010

Chocolate Fondant/Moelleux du chocolat

Adapted from KoKo Black’s Spring Brochure

Ingredients

60g caster sugar
2 eggs
2 egg yolks
100g unsalted butter
100g koko black chocolate – 54% cocoa
50g plain flour, sieved
cocoa powder for dusting

Method

Lightly brush the ramekins (150ml or 200ml capacity) with softened butter and dust with cocoa powder, put these on a tray in the fridge while you make the mixture.

Gently mix together the sugar, eggs and yolks with a whisk, be careful no to incorporate too much air. Using a whisk helps to reduce lumps and ensure a smooth consistency.

Melt the butter and chocolate in a heat-proof bowl over a saucepan of simmering water or in a bain marie if you have one. Remove from heat and add to the egg mixture and gently combine. Lightly fold in the flour ensuring there are no lumps.

Place 100g of the moelleux mix into each ramekin. Cover each ramekin or the whole tray with cling film and allow the mixture to rest for two hours in the fridge.

Pre-heat oven to 190 degrees Celcius (fan forced). Remove tray from fridge and place straight into the oven and bake for 13 minutes.




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Category: Dessert, Recipes for the Muslim Family
  • Dec
  • 15
  • 2010

Apple Crumble Custard Trifle

Biscuit base:
– 250g Scotch Fingers
– 250g Anzac Biscuits


Apple Layer:

-10 medium Granny Smith apples, diced
– 1 tablespoon Cinnamon
– 1 cup brown sugar


Custard Layer:

– ½ cup flour
-1 cup sugar
-3 cups milk
-4 egg yolks

Method

1. Process biscuits in a food processor.

2. In a medium pot, cook apples with cinnamon and brown sugar until soft and watery. Drain juices from the apples.

3. To make the custard layer, in a small pot whisk milk, yolks and sugar then gradually add flour. Keep whisking and as soon as combine, turn off the stove. This process takes about 3-4 minutes.

To Assemble:

Put some of the biscuit mixture on the bottom of the trifle bowl, then 1/3 apples and 1/3 custard*

*Repeat this process 3 times and finish off the top with the remaining biscuit mixture. Refrigerate until serve.


  • Mar
  • 23
  • 2010

Mini Banana Choc Chip Muffins

Mini Banana Choc Chip Muffins

muffins




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Category: Dessert, Recipes for the Muslim Family
  • Mar
  • 18
  • 2010

Simple Chicken Pie

Simple Chicken Pie

A recipe from a dear friend…

chicken pie1


  • Mar
  • 18
  • 2010

Triple Chocolate Cheesecake

Triple Chocolate Cheesecake

Chocolate cheesecake


  • Oct
  • 02
  • 2009

London Almonds

London Almonds

London Almonds




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Category: Dessert, Recipes for the Muslim Family
  • Sep
  • 13
  • 2009

Ghee Rice-Nasi Minyak

Ghee Rice-Nasi Minyak

ghee rice




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Category: Recipes for the Muslim Family, Rice

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